Chocolate Walnut Fudge
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 squares unsweetened baking chocolate
1/2 cup chopped walnuts
2 cups sugar
3/4 cup milk
2 tablespoons corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
Combine sugar, milk, corn syrup, and chocolate in a saucepan. Set candy thermometer in pan. Place pan over low heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until candy thermometer reads 238 degrees F. Remove from heat and add butter. Let the mixture cool untl thermometer reads 110 degrees F. Add vanilla and beat the mixture until thick and creamy. Stir in walnuts. Pour into buttered pan. Refrigerate for at least 2 hours.
Makes about 1 pound.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
2 squares unsweetened baking chocolate
1/2 cup chopped walnuts
2 cups sugar
3/4 cup milk
2 tablespoons corn syrup
1 tablespoon butter
1 teaspoon vanilla extract
Combine sugar, milk, corn syrup, and chocolate in a saucepan. Set candy thermometer in pan. Place pan over low heat and cook, stirring constantly, until mixture comes to a boil. Continue cooking without stirring until candy thermometer reads 238 degrees F. Remove from heat and add butter. Let the mixture cool untl thermometer reads 110 degrees F. Add vanilla and beat the mixture until thick and creamy. Stir in walnuts. Pour into buttered pan. Refrigerate for at least 2 hours.
Makes about 1 pound.